Greek Yogurt and Corn Flakes Tart

Better Homes and Gardens, January 2013, page 65. Makes: 8 servings Prep 35 mins to Chill 4 hrs to 24 hrs Bake 8 mins Oven 375°

Greek Yogurt and Corn Flakes Tart

Photo by LRay W.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients Corn flake Crust

  • cups crushed corn flakes (about 5 cups whole flakes)

  • cup butter, melted

  • 3

    tablespoons packed brown sugar

  • 1

    envelope unflavored gelatin

  • ¼


  • cupsplain Greek yogurt

  • ½

    cup milk

  • ¼

    cup honey

  • 1

    teaspoon vanilla

  • 4

    small oranges or clementines or 2 medium oranges

  • ¼

    cup orange marmalade


Directions 1. Preheat oven to 350 degrees F. In a medium mixing bowl combine cornflakes, melted butter, and brown sugar. Press into the bottom and up the sides of a 14x5x1-inch or 11x8x1-inch fluted tart pan with removable bottom. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack. 2. Meanwhile, in a 1-cup glass measure sprinkle gelatin over water; let stand several minutes to soften. Microcook on 100 percent power (high) for 20 seconds or until gelatin is dissolved, stirring twice. In a large bowl whisk together yogurt, milk, honey, and vanilla; whisk in dissolved gelatin. Pour mixture into prepared crust. Chill 4 to 24 hours. 3. Peel oranges and very thinly slice. Remove and discard any seeds. 4. Remove tart from pan; sprinkle any loose crust pieces on edges of tart. Arrange orange slices on tart. In a small saucepan, heat marmalade just until melted; brush or drizzle atop oranges. Cut crosswise to serve. Nutrition Facts (Greek Yogurt and Cornflakes Tart) Servings Per Recipe 8, cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 34, sat. fat (g) 7, carb. (g) 42, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 27, pro. (g) 10, vit. A (IU) 911, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 74, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 224, Potassium (mg) 198, calcium (mg) 98, iron (mg) 3, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet


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